Perfect Pumpkin Bake

Looking for fitting meals to pair with the season? One of our favorite comfort flavors is pumpkin. The good news is that many autumn squashes are equal substitutes in recipes. The best tip I have for all seasons is to get to know the produce staff at your grocery store. They can really help you out if your looking for an ingredient or even prep. My produce manager will even cut butternut, acorn, spaghetti squash and pumpkin if asked on the spot!

If after you've cubed your squash you have extra, you can use the extra in soups or even risotto. Stay tuned for those recipes to come!

Here's what you need:

one pumpkin cubed (butternut squash will also work) - approx. 4 cups

3 potatoes cubed

one red onion wedged

one summer sausage roll cubed

one bunch of fresh sage chopped

rosemary (1 T. dried or 1/4 c. fresh)

a drizzle of oil

salt and pepper

Combine all the ingredients in a 9" x 13" dish and drizzle with oil, salt and pepper. Bake for 1.5 hours on 350 F until all the ingredients are tender. Eat and Enjoy!

What to do with that leftover cubed pumpkin...

My husband's hometown pays homage to the pumpkin every year with a festival called the Pumpkin Show. I have learned to absolutely delight in every part of autumn, especially the pumpkin. Several years ago I attended a cooking demonstration by Marilou Suszko at the pumpkin show and got these great recipes that have now become part of our family tradition every year at this time. Despite the usual pumpkin flavors and spice pairings, I find these refreshing and comforting. I hope you enjoy them and that they become staples in your autumn fare!

A few editorial notes...these recipes are shallot heavy. I highly recommend using them! You can usually find them next to the regular onions in the produce department. This soup recipe introduced me to fish sauce. Do not be afraid! However, if your aversion to fish sauce is like Gemma's, her tip is to use soy sauce as a substitute:-)

Pumpkin Risotto

4 cups chicken or vegetable stock

1/2 c. unsalted butter

1 T. olive oil

8 shallots, finely chopped

2 garlic cloves, crushed

1.5 cups risotto rice, or long grain rice

1/2 c. white wine

2 c. diced pumpkin

1/4 c. flat leaf parsley, chopped

1.5 c. grated parmesan

salt and pepper to taste

Put the stock in a saucepan. Heat until almost boiling then reduce heat and keep liquid at a simmer.

Heat the butter and oil in a deep skillet or heavy saucepan over medium heat. Cook the shallots for 1-2 minutes until softened, but not browned. Add garlic.

Add rice and stir until all the grains are coated and glistening, about 1 minute. Pour the wine and stir until completely absorbed.

Add 1 ladle of hot stock, pumpkin and parsely. Simmer, stirring until the liquid has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid is absorbed, the pumpkin cooked, and the rice al dente., about 20 minutes.

Add final ladle of stock, parmesan, salt and pepper. Mix well. Remove from heat and let sit for at least 2 minutes.

Serve and enjoy!

Silky Pumpkin Soup

3-4 shallots, unpeeled

3-4 c. diced pumpkin

2 c. canned coconut milk

2 c. chicken broth

1 c. loosely packed fresh cilantro

1/2 t. salt

2 T. fish sauce

pepper to taste

1/2 c. minced scallion

In a heavy skillet, dry roast the shallots turning occasionally until softened and blackened. Peel, cut lengthwise in half and set aside.

Place coconut milk, broth, pumpkin cubes, shallots, cilantro, salt and pepper in a large pot and bring to a boil. Simmer until the pumpkin is tender.

Stir in fish sauce and cook for another 3 minutes.

Serve with minced scallion sprinkled on top.